Thai Curry Chicken Rice Bowl (Print)

Chicken, jasmine rice, and crisp vegetables unite in coconut curry sauce for a vibrant Thai-style bowl.

# Components:

→ Proteins

01 - 1.1 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade

02 - 1 tablespoon soy sauce (use gluten-free if needed)
03 - 1 teaspoon fish sauce
04 - 1 teaspoon fresh ginger, grated
05 - 1 clove garlic, minced

→ Rice

06 - 1 1/4 cups jasmine rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Vegetables

09 - 1 red bell pepper, thinly sliced
10 - 1 cup snap peas, trimmed
11 - 2 carrots, julienned
12 - 1 small red onion, thinly sliced

→ Curry Coconut Sauce

13 - 1 tablespoon vegetable oil
14 - 2 tablespoons Thai red curry paste
15 - 1 can (13.5 ounces) coconut milk
16 - 1 tablespoon brown sugar
17 - 1 tablespoon fish sauce
18 - Juice of 1 lime

→ Garnishes

19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Sliced red chili (optional)
22 - Toasted peanuts (optional)

# Directions:

01 - Combine chicken pieces in a bowl with soy sauce, fish sauce, grated ginger, and minced garlic. Allow to marinate for at least 10 minutes.
02 - Rinse jasmine rice under cold running water until the water is clear. Cook the rice with water and salt using a rice cooker or on the stovetop. Once cooked, fluff with a fork and keep warm.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it is browned and fully cooked, approximately 5-6 minutes. Remove the chicken from the pan and set aside.
04 - Add a little more oil to the same pan if necessary. Sauté the sliced red onion, bell pepper, julienned carrots, and snap peas for 2-3 minutes until they are tender-crisp. Remove the vegetables from the pan and set them aside.
05 - Add the Thai red curry paste to the pan and stir for 30 seconds until fragrant. Pour in the coconut milk, brown sugar, and fish sauce. Stir well and simmer for 3-4 minutes until the sauce has slightly thickened.
06 - Return the cooked chicken and sautéed vegetables to the pan with the curry sauce. Toss to coat evenly and heat through. Squeeze in the lime juice and adjust seasoning as needed.
07 - Divide the prepared jasmine rice among serving bowls. Top the rice with the curry chicken and vegetable mixture. Drizzle with any extra sauce from the pan.
08 - Garnish generously with chopped fresh cilantro, lime wedges, sliced red chili, and toasted peanuts, if desired.

# Expert Advice:

01 -
  • Uses fresh and pantry-friendly ingredients
  • Perfectly balanced flavors of sweet savory and tangy
  • Easy to adapt for gluten-free and dairy-free diets
  • Cooks in under one hour for a fast but special meal
02 -
  • Rich in protein and good carbs for plenty of energy
  • Great make-ahead and meal prep option
  • Leftovers reheat beautifully even the next day
03 -
  • Always rinse your jasmine rice thoroughly to prevent stickiness and achieve fluffy grains. Toasting the red curry paste with a little oil is the key to unlocking its layers of flavor never rush this step. For the best taste use full fat coconut milk and squeeze fresh lime juice in right at the end for brightness

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